INGREDIENTS

• 1 package of (7 THALASSES) 60/80 shrimps
• 3 small bell peppers (red, yellow, orange)
• 1 white onion

For the marinade

• 3 tbsp olive oil
• 1 teaspoon cumin
• ½ tsp. chilli
• 1 teaspoon smoked paprika
• 1 tsp. garlic powder
• 1 tbsp. lime juice
• ½ tsp. oregano
• ½ tsp. honey
• salt and pepper

For the guacamole

• 2 ripe avocados
• 2 small firm tomatoes, finely chopped
• 1 small white onion, finely chopped
• juice of 1 lime
• 1/4 tsp. cumin
• A little parsley
• salt and pepper

For serving

• 4 small tortillas
• parsley

PREPARATION

Defrost and drain the shrimps well.
Pour all the ingredients for the marinade into a bowl and mix well.
Keep a tablespoon aside and pour the rest of the marinade over the shrimps.
Mix well and set the shrimp aside to marinate.
Then cut the peppers and onion into strips and add them to a well-heated non-stick pan.
Add a the tablespoon of the marinade and sauté the vegetables until cooked and tender.
Once the vegetables are cooked, remove them and in the same pan sauté the prawns for 3 to 4 minutes, stirring them.
Prepare the guacamole.
In a bowl, mash the avocado very well, add all the other ingredients and mix well.

For serving

To each tortilla add the guacamole, the roasted peppers and onion and finally the shrimps.
Sprinkle with a little parsley and serve.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)